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Apr 12, 2024 | 
epicurious.com | Amy Mastrangelo
It’s easy to confuse Blue Hawaiian and Blue Hawaii, two similarly named tropical cocktail recipes with nearly identical vibrant blue colors. But the two have different ingredients and origin stories. The Blue Hawaii dates to 1957 when Harry Yee, a bartender at what’s now the Hilton Hawaiian Village Waikiki Resort in Honolulu, Hawaii, created a cocktail for Dutch distiller Bols. Yee made his Blue Hawaii with vodka, white rum, blue curaçao liqueur, and sour mix.
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Oct 25, 2023 | 
epicurious.com | Amy Mastrangelo |Sam Worley |Zoë François |Cheryl Day
There's a baking contest at the Iowa State Fair devoted entirely to sour cream raisin pie. Likely brought over from Germany by Mennonite communities, raisin pie soon garnered popularity across the American Midwest. I believe that this pie's story must be tied to the funeral pie, also known as raisin pie (or rosine pie, using the German word for raisin). Funeral pie was traditionally served with a meal prepared for the family or friends following a funeral.
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Oct 17, 2023 | 
epicurious.com | Kendra Vaculin |Hana Asbrink |Amy Mastrangelo |Pierce Abernathy
Turn a can of Spam into a platter of festive hors d'oeuvres with help from a wedge of Brie, a spot of mustard, and your best cocktail toothpicks. Cooking cubes of Spam in a hot pan renders them crispy and tender, and a sprinkling of brown sugar while they're still hot melts into a sticky-sweet coating that provides a welcome balance to the creamy slices of cheese and pleasantly bitter whole grain mustard topping each stacked bite.
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Aug 6, 2023 | 
epicurious.com | Jesse Szewczyk |Zoe Denenberg |Amy Mastrangelo |Shelley Wiseman
Step 1Place an a rack in middle of oven and preheat to 325°. Lightly coat an 8x8" metal baking pan with nonstick vegetable oil spray, then line with 2 strips of parchment paper, running strips perpendicular to one another and leaving a generous overhang on all sides. Whisk ¾ cup plus 1 Tbsp. (102 g) all-purpose flour, ⅓ cup (35 g) Dutch-process cocoa powder, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a small bowl to combine. Step 2Combine 10 Tbsp.
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Aug 5, 2023 | 
epicurious.com | Nina Moskowitz |Zoe Denenberg |Kendra Vaculin |Amy Mastrangelo
If you love to pick the crunchy crumb topping off of baked goods, this ice cream cake is for you. One batch of crunchies-richly flavored with Dutch-process cocoa powder and espresso powder-is used three ways: pressed into a crust to add structure, folded into vanilla ice cream for a dreamy cookies-and-cream filling, and scattered across the cake as a Flintstones-like pebbly topper.
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Aug 2, 2023 | 
epicurious.com | Rebecca Seal |Zoe Denenberg |Amy Mastrangelo |James Beard
Pairing sardines with roasted tomatoes, fennel, and saffron might just be the best thing we've ever done with them. Sardines are also packed with heart-healthy omega-3 fatty acids and are a great, sustainable fish option. This recipe was excerpted from 'LEON Big Salads' by Rebecca Seal. Buy the full book on . All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.
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Jun 15, 2023 | 
epicurious.com | Uyen Luu |Zaynab Issa |Cheryl Day |Amy Mastrangelo
There is nothing better than making a batch of wontons with a loved one and having a good old natter about everything and nothing at all. The tranquillity and comfort usually seeps into the pleats and folds. These vegetarian wontons are great deep-fried, poached, or steamed. They can be enjoyed with lots of sauce and a side of blanched greens; they garnish delicious noodle soups as more-ish toppings. All products featured on Epicurious are independently selected by our editors.
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May 17, 2023 | 
epicurious.com | Andrea Nguyen |Amy Mastrangelo |Ben Mervis |Sarah Kieffer
I typically roast whole eggplant on the stove top or an outdoor grill, remove the charred skin, and serve the soft, slightly smoky flesh with green onion oil and a dipping sauce of fish sauce and garlic, a Vietnamese classic called cà tím nướng mỡ hành. When I learned that eggplant skin is loaded with antioxidants, I began thinking about how I could tweak the popular side dish to retain the skin.
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May 17, 2023 | 
epicurious.com | Andrea Nguyen |Amy Mastrangelo |Ben Mervis |Sarah Kieffer
When my husband saw this on the counter, he mistook it for the caramelized porky crumbles. Yes, they look alike, but these crumbles are vegan, with a citrusy and spicy edge. Tempeh isn't a Viet ingredient, but I've used it in banh mi, pho, and here to mimic meat. When crumbled into small pieces in this recipe, tempeh absorbs the seasonings well and fries up nicely. Whether made from meat or tempeh, these sorts of crumbles are used the same way-to mix into and season rice, kind of like a condiment.
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May 17, 2023 | 
epicurious.com | Andrea Nguyen |Amy Mastrangelo |Ben Mervis |Sarah Kieffer
Many people assume that an unripe mango is not ready for prime time, but to me, it's an opportunity to make gỏi xoài (mango salad). The traditional rendition includes cooked shrimp and fatty pork, but I've found that dropping the proteins not only makes the salad less fussy (read: faster to make) but also shifts the focus to the produce and highlights the tropical flavor combinations that are central to Vietnamese cooking.
